We’ve had a few of these Ham and Cheese French Toast Rolls recently, mostly because they make a good breakfast or lunch but also because Skater keeps asking me to buy him bread and ham but never gets around to eating it. This is the perfect idea to use up both. They are just like French toast but without all the sugar. I have seen them made with prosciutto, ricotta and mushrooms and also with gooey stretchy cheese on Nagi’s Recipe Tin eats. Ours are made with strong and bitey cheddar cheese that has been just under melted because that is the way Skater likes them. I have also become addicted to the Sundried Tomato and Grain Mustard sauce from Rozas in Queensland, it’s one of my favourites. It’s great on mayo or with chicken or barbecued vegetables or meats. I think it would be nice through pasta with a bit of cream too.
Meantime, Skater has continued his once a week cooking however, sometimes there have been some shortcuts. We’ll have to get around to new skills this March. This frozen Ricotta and Spinach Ravioli is a great shortcut that he can cook without any direction when I am flat out. He has added a very nice tomato cream and vegetable sauce, and presented me with this delicious and delicate looking plate.
Next and so importantly this is how I made those rolls. The simple recipe is below.
Ham and Cheese French Toast Rolls look great don’t they. It’s such a great way to use up ham and it’s extra nice to have French Toast without the sugar.
Ham and Cheese French Toast Rolls
Ingredients
- 6 slices bread I used a sliced sour dough for more texture and flavour with crusts removed
- 6 pieces leg ham thin strips of
- 6 pieces cheddar cheese strips of tasty
- 1 teaspoon of sundried tomato and grain mustard spread - or anything else you like.
- 100 gm butter soft
- 2 eggs
- 100 ml milk whisked together
- 50 gm butter (extra)
- 40 ml olive oil 2 Tablespoons
- A sprinkling of salt and pepper for the egg mix
Instructions
- Cut the crusts off the slices of bread. Flatten the bread slices with a rolling pin or with the flat of your hand.
- Cut the ham and cheese and set aside.
- Whisk the egg and the milk and season with a little salt and pepper.
- Spread the bread with a thin layer of butter. Put the strips of ham and cheese onto one end of the slices of bread and roll up.
- Squash them together a bit with your hands. Sit the rolls on their seam on a plate or board to keep them together. Roll all six .
- Heat the fry pan on a medium heat till nice and warm then add half the extra butter and a few drops of olive oil.
- Dip each roll into the egg mix turning over and letting the egg soak in. Immediately put each roll into the pan alongside each other. Adjust the heat so that the rolls don't burn.
- Turn them over browning each side. Add more butter if the pan drys up.
- Take each one out and put onto a plate as they as browned on all sides and melted through. A slow heat is best. You can put these into a warm oven between batches, if you want to make lots
- They go nicely with pan fried mushrooms or tomatoes . To make more just double the recipe.
You’ve sold me on the Ham and Cheese rolls, I need to try that! Kind of a all time fave, but a little different!! I am going to share this on my brunch food blog, I have just started out recently 🙂 IF you do have the time, I would really love it if you could check it out, any feedback at this stage would be really helpful 🙂 If not, that is totally cool!! Love your work.
Thanks,!
Emma,
Sydney Brunch Lyf
oh yum these rolls looks so moreish. i love the look of that whisky too. i do love a good drop with plenty of ice. amazing how trendy it has become lately. maureen’s pickles don’t look half bad either:)
I just want to say, I am never making those french toast rolls, because I know that I would probably then make them every chance I got! LOL They look so good! I’m not a scotch drinker either, but my mum i, so I might have to make this for her! Thanks for sharing! Liz xx
Those ham and cheese french toast rolls will be cooked up in the morning I think. Great idea! Might just have to give the Monkey Shoulder a try too. Lovely peek into your kitchen.
I love those ham and cheese rolls. I have seen many different kinds of sweet French toast rolls, but this is the first savory I’ve seen. What a brilliant idea! How nice to have Skater cooking for you once a week, that is my dream someday too. We had our first “lesson” with the boys this month but clearly have a way to go as they are still very young.
Well you had be at strong bitey cheddar. Today I rused together a couple of slices of homemade bread witha slice of ham and some cheddar and stashed it in my bag. I intended to haev it for lunch but ended up toasting it at work, for breakfast. A great treat! I will tuck away the name of that candy maker as you just never know… Always a treat to read your posts Tania. cheers
Tania, those sound great! I’ve been on the lookout this week for breakfast food ideas.
I love these toasty sandwichy rollup things. This is my kind of meal and Skater and I would be like this X in the food department. 🙂 That pasta is lovely too.
It was terrific seeing you again. I so wish we weren’t so far apart.
I’m giggling at idea of lollipops with my picture, or better still my husband’s picture, on them!
Tania, I’m so honoured to have made it into “your kitchen” this month! Thrilled beyond words, thank you for the mention. Love those pickles from Maureen! I have a jam myself. Must ask….have you figured out how to open the jar? I haven’t and I’m too embarrassed to ask Maureen!! 🙂
Hi Tania, I love the fact that Skater is learning to cook. Good on him.
Oooooh, now these rolls sound really delish!
Those toast rolls look mouthwatering, Tania. You are so good creating so many different kinds of foods.
Have a fantastic week!
Okay, so now I’m desperate for some of your ham and cheese toast rolls… which look beyond delicious.
Those rolls look awesome – great idea!
I just love the look of your ham French toast. It sounds very quick and easy to do and a great way to use up leftover sliced bread before it’s too late. I love those whiskey bottles! And that’s great Skater is cooking for you once a week – it looks like he’s becoming quite accomplished in the kitchen xx
G’day Tania and thanks for your IMK view this month too!
I could so go for one, okay maybe two, but three would be my limit of your French Toast rolls!
Love Roza’s sauces and your photography inspires me today!
Cheers! Joanne
Thanks Joanne and thanks for visiting